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Mick — I always thought of barbecue in terms of meat when it came to using the word to describe food. Can it be used for anything that is grilled?
Old Long Skiis says - Posted: May 19, 2012
Boneless skinless chicken breast marinated in 50 / 50 mix of soy sauce and Italian dressing for at least 2 hours. Corn from farmers market, peel back husks and remove silk then soak in cold water for 30 minutes. Brush with melted butter and a few seasonings. Wrap corn back up in husk and cover with foil, rotating on grill about every 15 minutes. Salad with Swiss Chalet’s famous house dressing,(we by the Baumann’s house dressing by the case!)
If you want something really special go to Overland Meat co., say hi to Brian and crew, pick up 2 rib eyes and a good bottle of merlot along with some Truckee Sourdough bread.
I use a mixture of Kingsford charcoal and mesquite( the latter can be found at the mexican market on Palmira in sierra tract.)
I’m getting hungry! Take care, Old Long Skiis
Robert Stiles says - Posted: May 20, 2012
Steak – bone in. A little salt. A little pepper. Wah-lah.
tahoeadvocate says - Posted: May 20, 2012
Magret seasoned with salt and pepper. You won’t know you aren’t eating filet mignon.
orale says - Posted: May 22, 2012
Asparagus, peppers, and great big green onions from Sierra Meat Market
dude says - Posted: May 30, 2012
Tri-tip and ribs in the smoker, a little asparagus and peppers on the grill
Kae- barbecue can refer to any meat cooked at a low temperature for a long period of time, usually this is done by indirect heat. It does not refer to a steak cooked on a grill, that is cooking out or grilling. This distinction may not matter too much to most, but to BBQ purists it could amount to a huge insult.
It’s grilling season – barbecue is what you eat.
Waiting for farmers market veggies — to grill!
Mick — I always thought of barbecue in terms of meat when it came to using the word to describe food. Can it be used for anything that is grilled?
Boneless skinless chicken breast marinated in 50 / 50 mix of soy sauce and Italian dressing for at least 2 hours. Corn from farmers market, peel back husks and remove silk then soak in cold water for 30 minutes. Brush with melted butter and a few seasonings. Wrap corn back up in husk and cover with foil, rotating on grill about every 15 minutes. Salad with Swiss Chalet’s famous house dressing,(we by the Baumann’s house dressing by the case!)
If you want something really special go to Overland Meat co., say hi to Brian and crew, pick up 2 rib eyes and a good bottle of merlot along with some Truckee Sourdough bread.
I use a mixture of Kingsford charcoal and mesquite( the latter can be found at the mexican market on Palmira in sierra tract.)
I’m getting hungry! Take care, Old Long Skiis
Steak – bone in. A little salt. A little pepper. Wah-lah.
Magret seasoned with salt and pepper. You won’t know you aren’t eating filet mignon.
Asparagus, peppers, and great big green onions from Sierra Meat Market
Tri-tip and ribs in the smoker, a little asparagus and peppers on the grill
Kae- barbecue can refer to any meat cooked at a low temperature for a long period of time, usually this is done by indirect heat. It does not refer to a steak cooked on a grill, that is cooking out or grilling. This distinction may not matter too much to most, but to BBQ purists it could amount to a huge insult.